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Quick Meals: 15 minute beef stew

Course Main Course, Soup
Cuisine American
Keyword beef stew, stew


  • 1/2 cup chopped onion
  • 2 tablespoons olive oil
  • 1 can of sliced carrots 14.5 oz, drained
  • 1 can of sliced potatoes 14.5 oz., drained
  • 2 cups of beef broth
  • 1 pack .87 oz each of brown gravy mix
  • 1 pack Hormel Beef Roast chopped
  • 2 cups frozen green peas
  • black pepper to taste
  • OPTIONAL – if you like diced tomatoes in your beef stew, add in 1 cup of canned tomatoes


  1. In a heavy bottom pan (at least 2 quarts big), use the olive oil to cook the onion on medium high for 2-3 minutes until soft. Add in the beef broth and whisk in the pack of gravy mix.
  2. Add in the beef roast, potatoes, carrots and peas, then bring to boil.
  3. Once gravy is slightly thickened (about 10 minutes) then you’re done.
  4. I add in a sprinkle of black pepper (maybe 1/4 teaspoon), but rarely use salt because most of the ingredients are already salted.